|Salt and pepper, to taste|
|1||pound green beans, trimmed|
|1||teaspoon Dijon mustard|
|2||tablespoons balsamic vinegar|
|3||tablespoons olive oil|
|1||pint cherry tomatoes, quartered|
|Handful fresh basil leaves (leave whole)|
2. In a small bowl, whisk the mustard, vinegar, salt, and pepper. Gradually whisk in the olive oil.
3. In another bowl, combine the cherry tomatoes, basil leaves, and 2 tablespoons of the dressing.
4. Arrange the beans on a platter. Spoon the remaining dressing over them. Add the cherry tomato mixture and sprinkle with more salt and pepper. Sheryl Julian